Slow Cooker Chicken Taco Chili

Slow cooker chicken taco chili is the perfect slow cooker dinner! Just dump all of the ingredients into your Crock Pot, turn it on and come home to dinner, ready to serve.

Things I already miss about winter:

My awesome knee high socks. Sure, no one else sees them, but I love the argyle print, stripes, and awesome random prints that match my outfit every day. The moment it gets over 60 degrees, it’s time to bust out the flip flops, wedges and open toed pumps. No more knee socks until next winter.

It’s warming up, which means I have to get in the last wear of that awesome cable sweater until next season. No more of those adorable thermal prints with polar bears or those cozy long sleeve henleys. They have all gone back into hibernation until the crisp days of fall.

My slow cooker. It seems I deem my Crock Pot a winter tool (unlike a grill, which is to be utilized all year long). I am now hurried to finish out the the last of my savory slow cooker recipes that I had squirreled away for the cold days.

Large hearty meals, like slow cooker chicken taco chili. Sure, large slabs of meat are in season all year long via grill, oven, or smoker but large birds, pot roasts (and all the heavy trimmings that come with them) and hearty stews are winter meals in this household. It’s time for the change to a juicy carne asade from the grill and pull apart briskets in the smoker.

Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
Place the chicken on top and cover.
Cook on low for 8-10 hours or on high for 6-8 hours.
Before serving, use a fork to shred the chicken, and stir to mix.
Serve over cooked rice and top with shredded cheddar cheese.

Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos. It keeps very well in the refrigerator and tastes even better the next day. For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir.

I used 2 lbs chicken thighs. I probably will use 3 to 4 pounds of thighs when I make this slow cooker chicken chili again.

I’m glad I made this a priority before my crock pot returns to storage. I was shocked to see how simple the prep was when I went to make it hurriedly before work, amazing when the chicken thighs feel apart without much help from myself after simmering all day and more than pleased with the flavors. Nothing so spicy that you weren’t able to taste anything distinctly, and nothing so bland that it couldn’t be picked out and enjoyed on it’s own.

And sure, it may have to cook in a slow cooker for 8 to 10 hours, but it doesn’t get much easier or quicker then this when it comes to putting supper on the table.

This recipe looks delicious; I loooooove crock pot cooking. I’ve never considered my crock pot a winter-only tool, though; I think I depend on it so much for regular cooking that I wouldn’t know what to eat if I stored it away all spring and summer. ^_^ Pretty bowls, by the way, where are they from?

Actually my crock pot is more of a summer tool, at least for me. Here in Arizona our summers are so incredibly hot, and a crock pot, as opposed to the stove or oven, does not heat up the kitchen. Crock pots and summer should go together.

I read this and now I have this exact recipe (minus the corn) in my very own slow cooker right now. Thanks for sharing this! I think we have a few more months of indoor cooking left if we want but this sounds so perfect. Thank you for sharing this! I just have to get some chips to crunch on top of this!

This is one of those recipes where my mind immediately starts going through the contents of my cupboards to see if I have what it takes to make it right away. I actually think I do. There’s even chicken in the fridge. Since the weather’s supposed to dip into the 20’s tonight, there’s no reason not to make this!

Yummm, Mexican food and crock pots… you really can’t beat that combination! And I don’t know where you are but winter just hit us face on here in Breckenridge, we have had over 40 inches of snow in the last week!